Salt, Sugar, Fat: How the Food Giants Hooked Us

The number one New York Times best seller In China, for the first time, the people who weigh too much now outnumber those who weigh too little. In Mexico, the obesity rate has tripled in the past three decades. In the UK over 60 per cent of adults and 30 per cent of children are overweight, while the United States remains the most obese country in the world. We are hooked on salt, sugar and fat.

Sorting the Beef from the Bull: The Science of Food Fraud Forensics

This audiobook explains the scientific tools and techniques that revealed the century's biggest food fraud scams. It looks in detail at the biggest scams in recent times; drawing on the lead author's extensive experience at the forefront of the fight against these fraudsters, it goes on to explore the arms race between scientists and adulterers as better techniques for detection spur more creative and sophisticated means of adulteration.

What to Eat: Food That's Good for Your Health, Pocket and Plate

Covering all the pressing food dilemmas of our times, What to Eat, by award-winning food writer Joanna Blythman, helps you make sensible, thoughtful, and practical choices about what to eat each day, irrespective of your income. Food should be one of life's greatest pleasures yet, increasingly, choosing it is becoming a chore. Bombarded by questions such as 'Is red meat bad for you?' and 'Is local always best?' it's difficult to know what to eat.

10% Human: How Your Body's Microbes Hold the Key to Health and Happiness

In this groundbreaking book, Alanna Collen explores the extraordinary world of the powerful microbes that make up 90 percent of the human body. You are just 10 percent human. For every one of the cells that make your body, there are nine impostor cells. You are not just flesh and blood, muscle and bone, brain and skin, but bacteria and fungi. You are not an individual but a colony of microbes. Far from being passive, the trillions of microbes that live on and in you are intimately involved in running your body.

The Diet Myth: The Real Science Behind What We Eat

We are all increasingly bewildered by the simple question of what to eat. Despite advice from experts, governments and dieticians about the dangers of too much fat, sugar, protein and lack of exercise, our nutrition - and the global obesity crisis - is getting worse. Why can one person eat a certain meal and gain weight and another eat exactly the same food and lose pounds? Genes provide part of the answer, but we have been overlooking one vital aspect of diet that lies within us.

Eat the Yolks

Worry about cholesterol. Avoid red meat. Eat whole grains. Could it all be a lie? We live in an era of health hype and nutrition propaganda, and we are suffering for it. Decades of avoiding egg yolks, choosing margarine over butter, and replacing the real foods of our ancestors with low-fat, processed, packaged substitutes have left us with an obesity epidemic, ever-rising rates of chronic disease, and, above all, total confusion about what to eat and why.

Farmageddon: The True Cost of Cheap Meat

Farm animals have been disappearing from our fields as the production of food has become a global industry. We no longer know for certain what is entering the food chain and what we are eating - as the UK horsemeat scandal demonstrated. We are reaching a tipping point as the farming revolution threatens our countryside, health, and the quality of our food wherever we live in the world.

Keto Clarity: Your Definitive Guide to the Benefits of a Low-Carb, High-Fat Diet

Leading health blogger Jimmy Moore and researcher and internist Dr. Eric C. Westman join forces again to explain the powerful therapeutic effects of a ketogenic diet-one that combines a customized carbohydrate restriction, moderation of protein intake, and real food-based fats-which is emerging in the scientific literature as a means for improving a wide range of diseases, from Type 2 diabetes to Alzheimer's and more. Simply eating a low-carb diet alone isn't enough, and Moore and Westman tell you why. Have you looked at a low-carb diet simply as a means to lose weight? What if you learned that combining a low-carb nutritional approach with a high fat intake produces a powerful therapeutic effect on a wide variety of health conditions that most people think requires medication to control? That's what Keto Clarity is all about. Jimmy Moore, a leading low-carb diet blogger and podcaster, has reunited with his Cholesterol Clarity co-author Dr. Eric C. Westman, a practicing internist and low-carb diet researcher, to bring you the crystal-clear information you need to understand what a ketogenic diet is and why it may be the missing element in your pursuit of optimal health. This book includes exclusive interviews from twenty of the world's foremost authorities from various fields bringing their depth of expertise and experience using this nutritional approach. Moore and Westman explain why ketosis is normal and how this nutritional approach is being used therapeutically by many medical professionals. You will find a step-by-step guide to help you produce more ketones and track your progress, real life success stories, and more. The solid evidence for nutritional ketosis in dealing with many of the chronic health problems of our day is presented, including but not limited to: epilepsy, Type 2 diabetes, obesity, cardiovascular disease, metabolic syndrome, polycystic ovarian syndrome, irritable bowel syndrome.

Fascinating Footnotes from History

Fascinating Footnotes From History details 100 of the quirkiest historical nuggets - eye-stretching stories that sound like fiction but are 100 percent fact. There is Hiroo Onoda, the lone Japanese soldier still fighting the Second World War in 1974; Agatha Christie, who mysteriously disappeared for 11 days in 1926; and Werner Franz, a cabin boy on the Hindenburg who lived to tell the tale when it was engulfed in flames in 1937.

First Bite: How We Learn to Eat

We are not born knowing what to eat. We all have to learn it as children sitting expectantly at a table. For our diets to change, we need to relearn the food experiences that first shaped us. Everyone starts drinking milk. After that it's all up for grabs. We are not born knowing what to eat; we each have to figure it out for ourselves. From childhood onwards, we learn how big a portion is and how sweet is too sweet.

Renowned neurologist David Perlmutter, MD, blows the lid off a topic that's been buried in medical literature for far too long: carbs are destroying your brain. And not just unhealthy carbs, but even healthy ones like whole grains can cause dementia, ADHD, anxiety, chronic headaches, depression, and much more.

Gut

The key to living a happier, healthier life is inside us. Our gut is almost as important to us as our brain or our heart, yet we know very little about how it works. In Gut, Giulia Enders shows that rather than the utilitarian and - let's be honest - somewhat embarrassing body part we imagine it to be, it is one of the most complex, important, and even miraculous parts of our anatomy.

A Greedy Man in a Hungry World: How (almost) everything you thought you knew about food is wrong

The UK's most influential food and drink journalist shoots a few sacred cows of food culture. The doctrine of local food is dead. Farmers' markets are merely a lifestyle choice for the affluent middle classes. And 'organic' has become little more than a marketing label that is way past its sell-by date. That may be a little hard to swallow for the ethically aware food shopper, but it doesn't make it any less true. And now the UK's most outspoken and entertaining food writer is ready to explain why.

Food: A Cultural Culinary History

Eating is an indispensable human activity. As a result, whether we realize it or not, the drive to obtain food has been a major catalyst across all of history, from prehistoric times to the present. Epicure Jean-Anthelme Brillat-Savarin said it best: "Gastronomy governs the whole life of man."

Politics: Between the Extremes

Politics has changed. Five years ago Britain had a coalition government built on compromise. Now the Conservatives rule unchallenged, a chasm has opened up between Left and Right and the centre ground is deserted. Nick Clegg knows the volatile state of modern politics better than anyone else.

The Elephant in the Room: A Journey into the Trump Campaign and the "Alt-Right"

'But Hillary is a known Luciferian,' he tried. 'She's not a known Luciferian,' I said. 'Well, yes and no,' he said. In The Elephant in the Room, Jon Ronson, the New York Times best-selling author of The Psychopath Test, Them and So You've Been Publicly Shamed, travels to Cleveland at the height of summer to witness the Republican National Convention.

This Changes Everything: Capitalism vs the Climate

We seem to have given up on any serious effort to prevent catastrophic climate change. Exposing the work of ideologues on the right who know the challenge this poses to the free market all too well, Naomi Klein also challenges the failing strategies of environmental groups. It's time to stop running from the full implications of the crisis and begin to embrace them.

Parliament Ltd: A journey to the dark heart of British politics

In Parliament Ltd, investigative journalist Martin Williams reveals the true extent of greed and corruption in Westminster. Containing explosive new revelations about the activities of those at the top, this is a shocking untold tale that goes to the rotten heart of British politics.

Chris Anderson says:"Very good journalism, effect is reduced by ideology"

The Bulletproof Diet: Lose Up to a Pound a Day, Reclaim Your Energy and Focus, and Upgrade Your Life

TheBulletproof Diet will change what you think you know about weight loss and wellness. You will skip breakfast, stop counting calories, eat a high-fat diet, work out and sleepless, and handle stress with ease. By ditching traditional "diet" thinking, Asprey has maintained a 100-pound weight loss, increased his IQ, and reached a level of health that seemed unattainable. His 40s are truly better than his 20s, and The Bulletproof Diet brings his best hacks to the masses.

The Science of Energy: Resources and Power Explained

To better put into perspective the various issues surrounding energy in the 21st century, you need to understand the essential science behind how energy works. And you need a reliable source whose focus is on giving you the facts you need to form your own educated opinions.

Losing your memory? Can't focus or concentrate? Do you have brain fog or tire easily? Have you lost your zest for life or motivation? Do people tell you this is all a normal part of aging? If so, your brain may be growing old too fast, or degenerating. Modern diets, a stressful lifestyle, and environmental toxins all take their toll on the brain. This doesn't just happen to seniors - brain disorders and degeneration are on the rise for young and old alike. The good news is the brain is extremely adaptable and wants to get well.

Visualization for Weight Loss: The Gabriel Method Guide to Using Your Mind to Transform Your Body

In Visualization for Weight Loss, Jon Gabriel expands on the most talked about tool in his best-selling book, The Gabriel Method: visualization. This powerful technique helped Jon drop 220 pounds without dieting or deprivation, because it didn't depend on calorie counting or extreme exercise - rather it changed his biochemistry and neural pathways. In turn this helped lower stress and its associated inflammatory chemicals in his body, allowing him to lose weight easily and naturally.

The Ten (Food) Commandments

The 10 Commandments may have had a lot going for them, but they don't offer those of us located in the 21st century much in the way of guidance when it comes to our relationship with our food. And Lord knows we need it. Enter our new culinary Moses, the legendary restaurant critic Jay Rayner, with a new set of hand-tooled commandments for this food-obsessed age. He deals once and for all with questions like whether it is ever okay to covet thy neighbour's oxen (it is), eating with your hands (very important indeed) and if you should cut off the fat (no).

It Starts with Food: Discover the Whole30 and Change Your Life in Unexpected Ways

It Starts With Food outlines a clear, balanced, sustainable plan to change the way you eat forever-and transform your life in profound and unexpected ways. Your success story begins with the Whole30®, Dallas and Melissa Hartwig's powerful 30-day nutritional reset. Since 2009, their underground Whole30 program has quietly led tens of thousands of people to weight loss, enhanced quality of life, and a healthier relationship with food-accompanied by stunning health improvements.

Publisher's Summary

From the author of What to Eat and Shopped, a revelatory investigation into what really goes into the food we eat.

Even with 25 years' experience as a journalist and investigator of the food chain, Joanna Blythman still felt she had unanswered questions about the food we consume every day.

How natural is the process for making a "natural" flavouring? What exactly is modified starch, and why is it an ingredient in so many foods? What is done to pitta bread to make it stay fresh for six months? And why, when you eat a supermarket salad, does the taste linger in your mouth for several hours after?

Swallow This is a fascinating exploration of the food processing industry and its products - not just the more obvious ready meals, chicken nuggets, and tinned soups but the less overtly industrial: washed salads, smoothies, yoghurts, cereal bars, bread, fruit juice, prepared vegetables. Forget illegal, horse-meat-scandal processes. Every step in the production of these is legal but practised by a strange and inaccessible industry, with methods a world away from our idea of domestic food preparation and obscured by technical speak, unintelligible ingredients manuals, and clever labelling practices.

Determined to get to the bottom of the impact the industry has on our food, Joanna Blythman has gained unprecedented access to factories, suppliers, and industry insiders to give an utterly eye-opening account of what we're really swallowing.

What the Critics Say

"Praise for What to Eat: "Joanna Blythman has one of the sanest food heads in the Western World - and this brilliant book encapsulates her admirably clear thinking in a wonderfully accessible, entertaining way. Everyone who cares what they eat and how they feed their family - that's all of us, right? - should read it." (Hugh Fearnley Whittingstall) "A rare book, practical, sensible, and passionate. Joanna Blythman writes with clarity, sanity and humanity. Anyone interested in food and cooking should read it." (Matthew Fort) "A succinct and badly needed encyclopaedia of facts and common sense on food and nutrition for which I am truly grateful. The introduction alone is worth the price of the book." (Darina Allen) "Everyone who cares about what they eat and how they feed their family should read this" (Daily Mail)

I've sort out about 30 titles on food, and this in my opinion was the poorest. I coped with listening for about 3 hours, becoming so frustrated with the style that I gave up. Now I see it in my library list on here and regret wasting a purchase.

This audio book was very informative if a little scary and gross sometimes. Since starting this book I have change the way I eat. It makes you think twice before eating any food let alone processed food. Some of the "extra" ingredients lists got a bit long and boring. But highlight what processes most if not all the food we eat "fresh" or not. A great listen.

This book is incredible! It highlights the bond-like villainy of the food industry and opened my eyes (and closed my mouth) to so many foods. If you thought e numbers and horse meat was bad, just wait until you hear this...